Easy Sausage Parmesan Risotto

• 8 ounces Italian sausage, casings removed
• 2 garlic cloves, minced
• 1 onion, chopped
• 1 zucchini, chopped
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups short-grain rice
• 3 1/2 cups chicken stock
• 1 tomatoes, chopped
• 1/4 cup parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped

1. In a large saucepan, cook the sausage over medium-high heat, breaking up with a spoon, until browned, about 4 minutes.
2. Drain off the fat.
3. Add the garlic, onion, zucchini, oregano, salt and pepper and cook over medium heat, stirring often, until the vegetables are softened, about 3 minutes.
4. Add the rice, stirring to coat.
5. Add 3 cups of the stock and bring to a boil.
6. Reduce the heat to medium-low.
7. Cover and simmer, stirring once, for 15 minutes.
8. Add the remaining stock.
9. Simmer, stirring often, until moist and creamy, 5 minutes.
10. Stir in the tomato, parmesan and parsley.

italian sausage, garlic, onion, zucchini, oregano, salt, ground black pepper, shortgrain rice, chicken stock, tomatoes, parmesan cheese, fresh parsley

Taken from www.food.com/recipe/easy-sausage-parmesan-risotto-415627 (may not work)